A GRANDE SCOTCH FILLET STEAK AND PARMESAN PRAWN FEAST
BEEF AND REEF or SURF AND TURF, whatever you call it, this is a show-stopper of a feast. A great way to season in your new Grande Legacy and Grill! Start by grilling the meat, let it rest, make the prawn sauce and carry that sizzling pan to the table all in under half an hour.
Chop Online is one of our new favourite meat suppliers. Bringing their very cool X-factor to butchery, these guys know and love their meat. It’s all ethically sourced and all the more delicious for it.
Ah, now the Four Saucemen Beef Rub makes a star appearance in this dish. Salty, Peppery, and vibrant pink, it’s just the tastiest rub ever. Buy some. Guarantee you will LOVE it. Use it on beef, tofu, or halloumi. Use it on everything!
6 x 200g or 250g Scotch Fillet Steaks, tied up to retain shape
3 T olive oil
4 T Four Saucemen Beef Rub
1kg frozen raw prawn cutlets, defrosted and patted dry.
1 bulb garlic minced
½ c finely chopped parsley
250ml white wine
1 T Four Sauce Men Beef Rub
Juice 1 lemon
100g parmesan, grated
1 or 2 bunch asparagus, seared to garnish
Extra salt and pepper to taste
Heat your Grande Grill to smoking hot. Brush the meat liberally with olive oil and sear the first sides for 3 minutes. Sprinkle half the Beef Rub over the uncooked sides of the meat and flip the steaks. Sear for another 3 minutes. Sprinkle the remaining rub over the cooked side and flip again. Sear for another 30 seconds.
Remove meat from the grill, wrap in tinfoil and leave to rest as you make the prawns and cream.
Don’t clean the grill pan! Turn the heat down to medium.
Add butter to the grill pan and sauté garlic and parsley for 30 seconds. Add the wine to deglaze the pan, let it simmer, and burn off for another 30 seconds. Add the prawns and Beef Rub and cook for 2 minutes stirring to ensure everything cooks evenly.
Add cream, parmesan, and a squeeze of lemon juice and simmer for 2 minutes, then add any meat juices that have accumulated in the bottom of the tin foil.
Have a taste. Does it need anything to make it even more delicious? Turn off the heat. The heat of the pan will keep the prawns hot as you finish off the steaks.
Heat your Grande Legacy to scorching hot and arrange rested steaks in the bottom. Heat them for 30 seconds on each side.
Use a spoon to ladle the hot prawns and cream on top of each steak and finish with the sliced, seared asparagus. Let the pan get super sizzly then carry that sizzling miracle of a meal to the table!
Serve with crunchy roasted potatoes and a crisp salad.
We’ll say it again! Life is Grande.